A journal of desserts, experiments and learning

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egg yolks

It’s shocking how many eggs go into lemon curd, one could probably fry a lemon omelet with the stuff. I was busy taking pictures of the thickening mixture and in a matter of seconds, the curd started developing disturbingly solid-ish lumps. The curd turned out quite tasty after sieving out the egg scramble (I didn’t taste those, thank you), albeit a little eggier than I’d like. Serves me right for not watching it more closely.Read More

The tiniest batch of matcha sables were sliced off and baked today (6, if you must know. I would want to.) and vanished within 5 minutes under a poor guise of quality control. Today the test group consisted of my curious little brother and I. Quality control says that it needs more matcha powder, and little brother agrees. About 5-10g more, I’m lovable like that. Ishida’s recipe calls for pastry flour (8-10% protein) and more sugar in proportion to flour and butter compared to Greenspan’s which uses regular flour. Upcoming post on a test of each recipe, my inner baking geek wiggles in anticipation.

Hi! I'm from Singapore and working towards becoming a pastry chef. I believe that formal education is not a must, as the internet is full of brilliant and generous minds, and books will fill up most of the remaining gaps. I work hard and learn from my mistakes, if you would like to hire me, or chat about desserts and life, drop me an email at ahboing at gmail dot com :)